Pumpkin Spice Cake II

4.7
(107)

Spicy cake that has everyone guessing what it is, and people eating it that do not like pumpkin and guessing with the others. Top with Cream Cheese Frosting if desired.

14
14
14
14
Prep Time:
10 mins
Cook Time:
45 mins
Additional Time:
5 mins
Total Time:
1 hrs
Servings:
16
Yield:
1 - 9x13 inch pan

Ingredients

  • 1 (18.25 ounce) package yellow cake mix

  • ½ cup white sugar

  • 1 teaspoon baking soda

  • 2 teaspoons ground cinnamon

  • ½ teaspoon ground ginger

  • 1 (15 ounce) can pumpkin puree

  • 1 cup vegetable oil

  • 4 eggs

  • 1 cup chopped pecans

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.

  2. In a large bowl, stir together cake mix, sugar, baking soda, cinnamon and ginger. Make a well in the center and pour in pumpkin puree, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chopped pecans. Pour batter into prepared pan.

  3. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts (per serving)

359 Calories
24g Fat
35g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 359
% Daily Value *
Total Fat 24g 30%
Saturated Fat 4g 18%
Cholesterol 47mg 16%
Sodium 373mg 16%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 7%
Total Sugars 22g
Protein 4g
Vitamin C 1mg 7%
Calcium 65mg 5%
Iron 1mg 7%
Potassium 128mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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